agi also is known as finger millet originated in Africa and has been cultivated there for the longest time. It is said to have been introduced in India 4000 years ago and. Ragi’s nutrition makes it widely grown in India and is a staple in diets of various regions of the country. While traditionally it was grown and harvested for consumption at home, ragi food items often find themselves available as pre-mixes or processed items.
- 1.5 kg
- 04 Months from the date of Manufacturing
- 02 Months from the date of Opening
- Store in Cool and Dry Place, Keep in Air tight Jar
Devbhoomi Naturals Stone-ground Panchakki (Gharat / watermill) Ragi flours are nutritionally better as compared to milled one because they contain both the germ and bran- the parts that hold real flavor. Unlike steel rolling where rollers heat up the flour & kills most of the vitamins; stone milled flour is more nutritious because in the grinding process the flour stays cool. The high temperatures of rolling also cause the oils in the grain to turn rancid so flour created using a roller will spoil faster than stone milled flour.It is a proven fact that traditional milling is the only way to ensure flour has real flavour, integrity, and nutritional value. This is due to the fact that the whole grain is ground in a single pass between two horizontal, round millstones, thus retaining and integrating the wheat germ oil.We stone ground our wheat only after receiving the order- so what you get is freshly ground flour.Rich source of good carbohydrate: Carbohydrates, in general, may usually come across as a component best left out of the diet but our body needs it just as much along with proteins. The difference lies in making sure your diet takes in the right form of carbohydrate. In this regard, ragi’s nutrition content makes it an excellent source of good carbohydrate. Ragi millet is naturally gluten-free, low in fat, and highly alkaline grain. It is easy to digest.